Gooey Pumpkin Chocolate Swirl Bars Food
GOOEY PUMPKIN CHOCOLATE SWIRL BARS
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 bars
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
- Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
- Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
- Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
- Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
- Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
- Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
- Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 147 milligrams, Sugar 43 grams, TransFat 1 gram
CHOCOLATE MARBLE GOOEY BUTTER CAKE
So good and gooey! The classic butter cake with a swirl of chocolate.
Provided by Erin Table for Seven
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
- In a mixing bowl, mix together dry cake mix, egg and melted butter. Beat until well combined. Your batter will be thick.
- Spread batter evenly on the bottom of baking dish. Set aside.
- Beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.
- Remove 1 cup of cream cheese mixture. Set aside.
- Spread remainder of cream cheese mixture over cake batter base.
- In your microwave or in a saucepan, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.
- Spoon dollops of chocolate cream mixture on top of plain cream cheese batter.Swirl carefully with a butter knife, creating a marble effect.
- Bake for 45 minutes. Don't let cake bake too long..it should be soft.
- Let cake cool completely before cutting.
Nutrition Facts : Calories 880 calories, Carbohydrate 121 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 43 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 778 milligrams sodium, Sugar 92 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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- 1. Preheat oven to 350 degrees. Line a 15x10-inch baking pan with foil, extending the foil over the edges of pan. in a large bowl stir together the first seven ingredients (through cloves). Add the four eggs, the pumpkin and oil; stir until combined. Spread batter into the prepared pan.
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- 3. Bake 25 to 30 mintues or until puffed and a toothpick comes out clean. Cool in pan on wire rack. using the edges of the foil, lift uncut bars from pan. If bars are too soft to cut, freeze for 1 hour). Cut into bars, wiping knife between cuts if needed.
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- Preheat oven to 350°F. Line a 15x10-inch baking pan with foil, extending foil over edges. In a large bowl stir together first seven ingredients (through cloves). Stir in pumpkin, 4 eggs, and oil until combined. Spread batter in prepared pan.
- In a small bowl microwave 1/2 cup of the chocolate pieces 1 minute or until melted, stirring after 30 seconds. In a medium bowl beat cream cheese and 1/3 cup sugar with a mixer on medium until combined. Beat in 1 egg, milk, and melted chocolate. Spoon over pumpkin batter. Using a narrow metal spatula or table knife, swirl slightly to marble. Sprinkle with remaining 1/2 cup chocolate pieces.
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- Preheat oven to 350F. Line a 9x13 baking pan with tin foil, extending the foil over the edges of pan. Set aside.
- In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt. Add in eggs, pumpkin and coconut oil. Stir thoroughly until combined. Spread batter into prepared pan.
- Microwave 3/4 cup of miniature chocolate chips for 1 minute, or until melted and smooth. Remove and set aside.
- In a medium bowl, beat cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment. Beat in the egg, milk, and melted chocolate chips.
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- Heat oven to 350 degrees F. Line a 9-inch square pan with parchment paper and spray with nonstick cooking spray.
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- In a large bowl, using an electric hand mixer, beat 1/4 cup of the maple syrup (reserving the rest for later) with the coconut oil until smooth and creamy. Stir in the flour, 1 tsp of the pumpkin pie spice (reserving the rest for later) and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan. This may be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in, if you're having troubles.
- Bake the crust just until lightly golden brown, about 8-9 mins. If your crust rises when it bakes, use a small spoon to press it down firmly once it's out of the oven, making sure not to cut into the crust.
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From pinterest.ca
From pinterest.ca
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From copymethat.com
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From therecipes.info
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From therecipes.info
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GOOEY PUMPKIN CHOCOLATE SWIRL BARS - MASTERCOOK
Gooey Pumpkin Chocolate Swirl Bars. Date Added: 11/30/2016 Source: cooking.nytimes.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to generate a url you can …
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From mastercook.com
BARTENDERY - GOOEY PUMPKIN CHOCOLATE SWIRL BARS MOST ...
Gooey Pumpkin Chocolate Swirl Bars Recipe - NYT Cooking tip cooking.nytimes.com. Gooey Pumpkin Chocolate Swirl Bars By Melissa Clark Yield 16 bars Time 1 1/2 hours Lisa Nicklin for The New York Times These soft-centered, marbled …
From bartendery.com
From bartendery.com
BARTENDERY - CHOCOLATE SWIRL BARS MOST SUITABLE FOR YOUR ...
Chocolate Swirled Bars Recipe: How to Make It tip www.tasteofhome.com. Bake at 350° for 11-13 minutes or until edges begin to brown. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand ...
From bartendery.com
From bartendery.com
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